Nduja is a spicy, spreadable pork salami originating from the Calabria region in southern Italy. Known for its intense flavor and fiery heat, Nduja is made from a blend of pork fat, lean meat, and a generous amount of Calabrian chili peppers. The mixture is then fermented, smoked, and aged to achieve its characteristic soft texture and robust taste.
The name Nduja is believed to be derived from the French word “andouille,” a type of sausage, reflecting the influence of French rule in the region during the 1800s. However, Nduja has a distinct Calabrian twist, particularly in its use of local chili peppers, which are a hallmark of Calabrian cuisine.
It can be spread on bread, stirred into pasta sauces, or used to add a spicy depth to various dishes. The flavor of Nduja is rich and savory, with a lingering spiciness that builds as you eat it. The chili peppers give it a bold, smoky heat, balanced by the fatty, umami notes of the pork. Its unique taste has made it a favorite among chefs and food enthusiasts around the world, who appreciate its ability to transform simple dishes into something extraordinary.
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